FARM TO FOOD
Launched on September 18, 2025, the “Farm to Food” podcast is broadcast on a bi-weekly basis to increase coverage of the Chateauguay Valley’s largest economic sector - agriculture - and, of course, everyone eats everyday (at least we hope so!) so there is always a lot of interest in all things agri-food.
Whether you're a farmer, a foodie, or simply curious about where your meals come from, Farm to Food connects you to the full journey — from soil to supper. Each episode features down-to-earth conversations with local farmers, agri-food innovators, and global experts on everything from organic farming to processing, sustainability, and food security.
Recorded at the historic Ormstown Fairgrounds, the show offers real insights into Quebec’s rural communities and the people who keep us well fed. Plus, stay updated with timely agri-news and local food stories that matter.
For producers, processors, and curious eaters alike — Farm to Food is your guide to understanding how our food systems work, who makes them thrive, and why it all matters. From bumble bees and microdistilleries to the dairy industry, cash cropping, and extreme weather, we’ll explore it all.
Listen, learn, and support local – because farming isn't just for farmers — it's for everyone who eats!
FARM TO FOOD
3. Farming for Restaurants
This week on Farm to Food, we dig into the delicious intersection between farms and restaurants — where collaboration, creativity, and community come together. From growers to chefs, we explore how partnerships shape what ends up on our plates and how they’re helping build a more sustainable future.
Hosted by Hugh Maynard, this episode features conversations with farmers, food producers, and chefs who are redefining what local food really means:
- Lesley Chesterman, renowned food critic, joins Hugh to reflect on how the restaurant scene has evolved over the past three decades.
- Annie Claude Lauzon of La Fermette talks with news editor Sarah Rennie about supplying fresh, local ingredients to restaurants.
- Guillaume Asselin of Le Mangeoir – Table Champêtre shares how he connects the farm experience directly to diners.
- Chris McKell-Craig from Gary’s Restaurant in Howick, QC, chats with Sarah about the role of local food in fast food culture.
- Chef Mathieu Dugas of Taverne de la Ferme in Ormstown, QC, speaks with reporter Callan Forrester about crafting farm-inspired menus.
- Wagyu beef farmer Stephen Borland discusses what it takes to bring premium local meat from pasture to plate.
Discover how the field meets the kitchen — and why the best meals start with strong relationships.
Thank you for listening to this episode of the Farm to Food podcast.
We’d like to thank our sponsors for helping bring this initiative to life: the Livestock Breeders’ Association for providing our studio facilities at the Expo Ormstown fairgrounds, and Quinn Farm in Notre-Dame-de-l’Île-Perrot for their promotional support.
We also wish to thank the Community Media Strategic Support Fund and the Government of Canada for their financial support for this project, as well as the Bourses d’initiatives en entrepreneuriat collectif for their contribution toward equipping the podcast studio.
This program is made possible thanks to the dedicated work of the volunteer directors on the board of Châteauguay Valley Community Information Services (CVCIS), a non-profit social enterprise with charitable status. We would love your support to help keep this podcast going.
Donations can be made at farmtofood.ca, and we can issue tax receipts for donations over $25.
Farm to Food Podcast Credits:
Hugh Maynard – Host
Jackie Rourke – Producer
Sarah Rennie – News Editor
Callan Forrester – Reporter
Stacey Pennington – Audio Production
Dianna Chycki, sales & marketing
…and of course, Farmer Phil — who’s farm-tastic!